🎃🧀 Savory Delight: Homemade Pumpkin & Ricotta Ravioli Recipe 🍽️

Pumpkin & Ricotta Ravioli Recipe 🎃🧀

Overview:

Pumpkin & Ricotta Ravioli is a delightful blend of flavors, perfect for a savory lunch or a wholesome snack. 🍽️ This recipe combines the creaminess of ricotta cheese with the earthy sweetness of pumpkin, all wrapped in a tender pasta dough. 🎃🧀 It’s a dish that brings comfort and satisfaction to any mealtime.

Ingredients:

Instructions:

1. Prepare the Pasta Dough:

1. Sift the flour onto your work surface, creating a well in the center.
2. Optionally, oil your hands to prevent sticking.
3. Add the egg into the well, one at a time, and then sprinkle in the salt.
4. Begin mixing the eggs, gradually incorporating the flour from the edges of the well.
5. Continue kneading for about 5 minutes until you have a smooth, elastic dough. Add more flour if the dough is too sticky.

2. Prepare the Filling:

1. Dice the pumpkin and cook it in boiling water for approximately 10 minutes until tender.
2. Strain the cooked pumpkin and allow it to cool.
3. In a large bowl, soften the ricotta cheese.
4. Once the pumpkin has cooled, mash it with a fork and add it to the ricotta.
5. Add in the Parmesan cheese, egg, a pinch of nutmeg, and season with salt and pepper to taste.
6. Mix all the filling ingredients until well combined and smooth.

3. Roll Out the Pasta:

1. Roll out the pasta dough into a thin sheet.
   • You can use the smallest setting on a pasta machine or roll it out by hand (though it will require some effort!).
   • The pasta should be very thin, almost translucent, at this stage.

4. Fill and Shape the Ravioli:

1. If you have a ravioli attachment for your pasta machine, this step will be a breeze.
2. Using a spoon, piping bag, or your fingers, place small amounts of the filling along one side of the pasta sheet.
3. Fold over the pasta sheet to cover the filling, or place another sheet on top.
   • Ensure there is minimal air trapped inside to prevent the ravioli from bursting during cooking.
4. Cut out individual ravioli shapes using a pastry cutter or a shaped cutter.
5. Seal the edges of each ravioli firmly with water and perhaps use a fork to crimp the edges.

5. Cook the Ravioli:

1. Bring a large pot of salted water to a boil.
2. Carefully add the ravioli to the boiling water.
3. Cook for 5-6 minutes or until the ravioli float to the surface and are tender.
4. Remove the ravioli with a slotted spoon and serve immediately.

Serving Suggestions:

• Enjoy your Pumpkin & Ricotta Ravioli with a drizzle of olive oil, a sprinkle of Parmesan cheese, and perhaps a few sage leaves for a fragrant touch.
• Pair it with a crisp green salad dressed in a light vinaigrette for a complete meal.

Recipe Notes:

• This recipe yields about 4 servings depending on the size of your ravioli.
• You can freeze any extra ravioli for later use. Simply place them on a baking sheet in a single layer, freeze until solid, then transfer to a resealable bag.
• Experiment with different fillings such as spinach and ricotta or butternut squash for variety.
• Fresh pasta cooks much quicker than dried pasta, so keep an eye on your ravioli as they cook.

Enjoy the process of creating these homemade Pumpkin & Ricotta Ravioli! 🎃🧀 They’re a labor of love that will surely impress your family and friends at the dinner table.